Sep 9 Broccoli Vegan Caesar With Smoky Tempeh

Since being allergic to dairy there are a few things i miss and think about a lot...Caesar salads and cottage cheese. This recipe doesn't have dairy free cottage cheese in it HOWEVER it does have dairy free Caesar. I started researching how to make a good df caesar awhile back and began playing in the kitchen to perfect my own because I didn't quite like any of the ones I had tried that called for almond butter. I FINALLY found what was missing and made the best version yet. The secret? CASHEW butter. It took the recipe to a whole new creamy level and I am fully hooked now. You will be too!

For the Dressing:

Mix together in a blender or food processor the following ingredients:

2 tbsp of water

2 tbsp of raw or regular cashew butter

1.5 tbsp fresh squeezed lemon

salt and pepper to taste

2 garlic cloves minced

1 tsp of minced capers

1 tsp of spicy dijon mustard

3 tbsp of extra virgin olive oil

1.5 tbsp of nutritional yeast

For the Salad portion:

1 bunch of broccoli

1 tsp maple syrup

1 tsp apple cider vinegar

1 tsp of paprika

1 tsp smoked paprika

1.5 tsp tamari or soy sauce

1 tsp extra virgin olive oil

1/2 block of crumbled tempeh

Directions:

Chop up 1 bunch of broccoli and lightly steam just enough to soften

In a bowl stir together all the spices and liquids, set aside

In a saucepan over medium heat add oil and crumbled tempeh, let it sit and brown for 3 minutes before stirring and continuing to brown the tempeh all around.

One tempeh is to desired cook, pour the paprika mix over tempeh in the saucepan

Let it sizzle for a minute and turn off heat

Place broccoli in serving platter, top with smokey tempeh and drizzle caesar dressing over platter